1 (14 oz.) pkg. caramels
2/3 c. evaporated milk
1 (18 1/2 oz.) pkg. German chocolate cake mix
1/2 c. butter, softened
1 c. chopped pecans
1 (12 oz.) pkg. chocolate chips

Combine caramels and 1/3 cup milk in top of double boiler. Heat over simmering water stirring until melted.

Combine cake mix, remaining evaporated milk and soft butter. Mix until mixture holds together. Stir in nuts. Press half of cake mix mixture in greased 13x9 inch baking pan. Bake in 350 degree oven 6 minutes.

Sprinkle chocolate chips evenly on top. Pour melted caramels over. Crumble remaining cake mixture on top of caramel. Bake 15 to 20 minutes or until desired doneness. Shorter baking time results in moister brownies. Cool slightly and cut in bars or bite size pieces. Makes 12 to 26 servings depending on size of bars.

Note: If desired, divide cake mix. Combine half with 1/3 cup milk and butter and crumble remaining cake mix on top of caramels.

I also use yellow cake mix instead of German chocolate.